Guacamole with Chicken Spring Rolls
The main ingredient for this Mexican dish are Avocado’s – a fruit that not just tastes delicious but is also healthy. On first taste it may taste bland but add some lemon juice and salt, and the flavor is transformed. Serve this Salad/Salsa style dip as a side with MonSalwa Chicken Spring Rolls
- 2 ripe avocados (Notes given below on how to tell if avocado is ripe)
- 1/2 teaspoon salt (or to taste)
- 1/2 tablespoon of fresh lemon juice
- 1-2 Jalapeno peppers, finely chopped
- 1/2 medium onion, finely chopped
- 1/2 ripe tomato, seeds & pulp removed, finely chopped
- 1 tablespoon coriander leaves, finely chopped – reserve some for garnish
- MonSalwa Chicken Spring Rolls
- Cut the avocado in half & remove the flesh. Using a spoon, scoop out the flesh and put it in a small bowl.
- Using a fork, roughly mash the avocado. It should still be a little bit chunky so don’t overdo it. Add lemon juice and salt. Add chopped onion, jalapeno peppers, coriander leaves Mix it all up. Tomatoes should be added right at the end or maximum 15 minutes before serving as they tend to lose water and can make the guacamole soggy.
- Taste & adjust seasonings if necessary. If you like it spicy then add one more jalapeno pepper.
- Cover with plastic wrap since avocados turn black very quickly.
- Deep fry Monsalwa Chicken Spring Rolls in hot oil for 3-5 minutes or until golden brown. Drain & serve on the side with Guacamole.
Note: When buying avocados, its best to buy them when they are still firm and wait for a few days to let them ripen. The best way to ripen them is by putting them inside a brown paper bag. There are different ways to tell if an avocado is ripe depending from variety to variety, but the best method is through gently pressing the fruit.
- If the avocado is ripe, it will yield to a minimal amount of pressure.
- If the avocado feels soft/mushy, then it is overripe.
- If the avocado feels firm, it is still under ripe.
Hummus is a middle-eastern classic that is served as part of their mezze (starter or appetizer) platter with Pita Chips. However, we don’t have to limit ourselves to their serving style. We can just as easily serve it with MonSalwa samosa’s as a side or as a dip.
- 1 1/2 cups dried chickpeas, soaked in cold water overnight or substitute with 10 ounces canned chickpeas (drained)
- 1-2 lemons, juiced
- 2-3 garlic cloves, peeled and crushed
- a big pinch of salt
- 4 tablespoons tahini (sesame paste)
- 2 tablespoon olive oil
- 1 teaspoon paprika/red chilli Pepper
- Black & Green Olives, for garnish
- MonSalwa Cheese Samosa
- Boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Reserve about ½ cup of the cooking liquid and throw away the rest.
- Puree the chickpeas in a blender or a food processor adding the cooking water as needed until you have a smooth paste.
- Add the rest of the ingredients and mix well. Adjust the seasonings to taste.
- Turn out the hummus into a medium sized serving bowl. Make an indentation in the center and drizzle with olive oil.
- Sprinkle with red pepper or paprika, and garnish with olives & leftover chickpeas.
- Refrigerate for at least an hour to let the flavors of the hummus blend well.
- Deep fry Monsalwa Cheese Samosa in hot oil for 3-5 minutes or until golden brown. Drain & serve on the side with Hummus.
Note: You can flavor the hummus using the following ingredients:
- Roasted Garlic – Take a whole garlic head, drizzle olive oil and salt on it then wrap it in aluminium foil. Bake in oven for 45 mins – 1 hour which will turn the sharp garlic flavor into a mellow sweetness.
- Roasted Cumin Seeds
- Sun-dried tomatoes